Ingredients

1. 3 tablespoons Olive Oil
2. 1 small finely diced Onion
3. 2 cloves chopped Garlic
4. 225g Tinned Tomatos
5. 1 tablespoon Tomato Puree
6. 2 teaspoon Paprika
7. Pinch Chilli Powder
8. Pinch Sugar
9. Chopped Parsley
10. 900g Potatoes
11. 2 tbsp Olive Oil

How to prepare

step 1 Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs. step 2 Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

Ingredients

1. 900g Potatoes
2. 3 tablespoons Olive Oil
3. 1 chopped Onion
4. 1 clove peeled crushed Garlic
5. 1 tblsp Paprika
6. 1 tblsp Tomato Puree
7. 225g Tinned Tomatos
8. To serve Basil Leaves

How to prepare

step 1 Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden. step 2 Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly. step 3 Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.